Posted on May 10th, 2013
This is another recipe from the fantastic Two Oceans website, which I’ve adapted for Ireland. It’s actually a super healthy recipe so if you want something delicious but “good” it’s perfect. It goes really well with Pinot Grigio and theirs is of course a good match! Subtly perfumed with floral notes and fragrances of dried apricot and peach and a hint of lychee, it’s crisp, zesty and easy-drinking.
Serves 4 people, takes about 15 minutes to prepare and cook
For the fish:
¼ cup (60 ml) olive oil
8 fish fillets, skin on one side, such as seabass, hake or sea bream
Green salsa marinade:
2 cloves garlic
Juice and peel of 1 lemon
Large handful flat-leaf parsley
Handful of basil
Salt and milled pepper
Preheat oven to 180˚C
Whizz marinade ingredients in a blender and set aside.
Place fish in a shallow dish and toss with marinade.
Marinate for 30 minutes, if time allows.
Bake for 10 minutes or until cooked through.
Serve on brown and wild rice with fresh tomato and red onion salad, on the side. And a glass of crisp chilled Pinot Grigio.